PORTIONS: 4
INGREDIENTS
1 lb. Asian or regular eggplant.
Washed and diced.
1 lb. pork loin, thinly sliced
across the grain.
3 tbsp. vegetable oil.
2 garlic cloves minced.
1 medium size onion, diced.
½ red pepper, diced.
½ yellow pepper, diced.
SAUCE
3/4 cup water
1 cube chicken bouillon.
1 tbsp. light soy sauce.
1 tbsp. Kecap manis ( sweet soy
sauce )
1 tbsp. rice wine vinegar.
1 tbsp. rice wine.
½ tsp. sugar.
1 tsp. red hot pepper.
3 tsp. cornstarch.
3 tsp. water.
PREPARATION
Heat up well a wok or a skillet. Add
1 tablespoon oil and brown the pork. Set aside in a dish.
Heat up the wok again with the
rest of the oil and add the onions, garlic and cook for a minute. Add eggplant
and peppers. Cook until eggplant is done.
In a small pot pour in the water,
chicken bouillon, light soy sauce, sweet soy sauce, rice wine vinegar, rice
wine and hot pepper. Let the liquid boil.
Mix well the cornstarch with the
water and thick the sauce. Turn the flame down and let cook the sauce for a
minute.
Add the pork and sauce to the wok
or the skillet with the vegetables. Mix well and serve
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